Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
